Tomato Egg Sandwich

Ingredients

• 6 tomatoes
• 4 hard‑boiled eggs (size M)
• 4 cornichons
• 1 onion
• 2 tbsp tomato ketchup
• Salt
• ground pepper
• 1 pinch sugar
• 1 tbsp canned corn
• 8 slices toast bread
• 40 g garlic butter
• lettuce

Instructions

1. 1.

   Score the tomatoes crosswise and blanch them in boiling water for 1 minute. Shock in cold water, peel, quarter, remove seeds and dice into small cubes; chop the eggs. Finely slice the cornichons and dice the onion.

2. 2.

   Mix the tomatoes with ketchup and season with salt, pepper and sugar. Stir in the eggs, cornichons, onion and corn.

3. 3.

   Thinly spread garlic butter on the toast slices. Layer lettuce, then spread the tomato mixture over four slices and top with the remaining slices. Cut the sandwich diagonally into pieces.